L. Reuteri
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The strain called ID-D01 lowered lactate and ammonia after exercise and increased glycogen storage.
It also increased Akkermansia and SCFAs like butyrate in the gut."Results indicated that ID-D01 supplementation significantly improved endurance performance. Rats in the probiotic group demonstrated a significant increase in maximal running distance compared with that in the control group (p < 0.05). Additionally, levels of fatigue markers, such as lactate and creatine phosphokinase, were significantly reduced in the ID-D01-administered groups, suggesting its potential to alleviate exercise-induced fatigue. Microbiome analysis revealed a distinct shift in gut microbiota composition in response to ID-D01 administration. The group that received ID-D01 probiotics exhibited a significant increase in the abundance of SCFA-producing bacteria, particularly Akkermansia spp., compared with that in the control groups. Furthermore, they showed elevated production of SCFAs, such as acetate and butyrate."
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L. Reuteri normalizes altered fear memory and increases GABAergic transmission in an autism mouse model.
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It increases ergothioneine, which is has numerous health benefits, amongst them life extension.
https://www.nature.com/articles/s41398-020-0855-1A thread on ergothioneine:
https://bioenergetic.forum/topic/1799/ergothioneine-amino-acid-for-life-extension?_=1717938591661 -
@Mauritio very interesting stuff Mauritio, thanks! I'm definitely going to check this out.
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@Mauritio I took this a few years ago after seeing the study, every time I took it, I felt a little stressed and quite aggressive.
Got 10 boxes sitting in the fridge that have now expired - not sure if they’re even okay to take now or as “active”. -
L. Reuteri is an interesting bacteria. I have been making yogurt with the patented L. reuteri 6475 strain since November 2023. There are two important diffeneces between fermenting milk with L. reuteri verses normal yogurt cultures. It boils down to time and temperature.
Commerical yogurts are mass produced as quickly as possible. Afterall, time is $. I ferment my reuteri for 36 hours to increase its concentration.
With regard to temperature, reuteri is killed at the temperatures commonly used for commerical yogurts. (115 F). I ferment the yogurt at approximately body temperature.
Makiing reuteri yogurt is the most cost effective way to to take high doses. I use some of the yogurt that I made as feedstock for my next batch.
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If anyone here wants steps on how to make their Reuteri at home, in 36 hours with a Luvele yogurt maker (incredibly easy), let me know.
This makes yogurt that has many, many more good bacteria per ounce than the Gaia tablets, although you start with the tablets. -
I am highly interested in hearing about how you do this.
I am familiar with this particular strain as I recall hearing Bronze Age Pervert speak about the Gastrus product as far back as 2022 or earlier, and he reports similar virilizing effects. Thank you for posting these studies, I had never seen anything on it quantified like this.
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@Mauritio can you recommend a product?
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@AinmBeo said in L. Reuteri:
If anyone here wants steps on how to make their Reuteri at home, in 36 hours with a Luvele yogurt maker (incredibly easy), let me know.
This makes yogurt that has many, many more good bacteria per ounce than the Gaia tablets, although you start with the tablets.Please post your procedure to make the yogurt. Thank you,
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@AinmBeo I have been looking into making yogurt with L. Reuteri. Have you used these starter cultures https://www.luvele.com/products/l-reuteri-starter-culture-lr-superfood ? Looks better than buying the tablets. Also wondering if you find the Luvele worth the price? I usually just use a cooler with hot water to incubate yogurt for 24 hours or more.
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@Sippy
I had no luck with those.
Also, the Gaia Reuteri is the best strain out there.
Also, using the luvele to make the Gaia Reuteri is a time-tested method.
One strain, so no worries about not having the right temp. -
@Sippy
The Luvele is defintely worth the price.
It takes me 5 minutes to start the yogurt.
Pour in milk.
Put in some crushed tablets (first time) or some existing reut. yogurt (all other times).
Put in some lactose powder.
Add water to the basin.
Plug in.
Set timer and temp.
Easy peasy.
36 hours later, done.
Strain for 24 hours in the fridge.
It takes time - and almost zero effort. -
@AinmBeo could I just buy some from you? lol
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@AinmBeo Thanks for your reply.
Do you think the Luvelle would fit quart mason jars?
I see that you use lactose instead of inulin. Does this work better for you? Where do you get your lactose powder? -
@Sippy said in L. Reuteri:
Do you think the Luvelle would fit quart mason jars?
IThe luvele comes with its own glass container, which holds 64 oz.
It also comes with a top, to keep the temp even.
A quart mason jar would probably not even fit.I use lactose instead of inulin because Peat spoke against inulin, as inulin is fermentable in your lower gut. Lactose works fine.
-Where do you get your lactose powder?
amazon -
@AinmBeo why do you need more lactose if the milk has lactose already? and do you only use it in the first batch or in all batches?
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@Sippy The point of adding inulin or lactose is to make sure that the bacteria have enough fuel to multiply themselves a lot over the 36 hours.
I got my start on this at the Dr. Davis site.
If you want to see more on reuteri, go here and search for reuteri: https://innercircle.drdavisinfinitehealth.com/landing/category_search_landing.aspx
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@AinmBeo said in L. Reuteri:
@Sippy The point of adding inulin or lactose is to make sure that the bacteria have enough fuel to multiply themselves a lot over the 36 hours.
I got my start on this at the Dr. Davis site.
If you want to see more on reuteri, go here and search for reuteri: https://innercircle.drdavisinfinitehealth.com/landing/category_search_landing.aspx
How long have you been making the yogurt?
Have you seen benefits that you would attribute to eating it?
